750g Potato (cubed)
A Good Splash of Olive Oil
4 Chicken Breasts
1 Tablespoon of Flour
1 Large Onion (chopped into cm chunks)
4 Rashers Bacon (smoked or unsmoked)
100g Button Mushrooms (cut into 4)
2 Tablespoons Brandy
300ml Red Wine (don't use your best but again don't go for 1 that tastes like vinegar)
Fresh or Dried Thyme
Fresh Parsley
Tomato Puree
2 Teaspoons Cornflour
Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan
A Cup
The Good Bit
- Heat your potatoes in the large pan with boiling salted water, dust your chicken with 1 tablespoon of seasoned flour and fry in the frying pan with a small splash of oil for 2 minutes each side.
- Add the onion and bacon and cook for another 3 minutes before adding the mushrooms, cook until everything begins to brown stirring continuously then add the brandy, heat for a short while (seconds not minutes) then ignite!!
- Once the flames have died add in the red wine and bring to the boil, add a good squeeze of tomato purée and either 2 fresh thyme sprigs or 1/2 teaspoon of dried thyme, leave to simmer for 15 minutes, and cool.
- Mix the cornflour in the cup with a little cold water (little at a time again it's harder to take out than add more), chuck this in with the chicken and stir bringing the pan back to the boil again until the sauce has thickened. (a minute or so)
- In the meantime drain your potatoes, add a splash of oil, some chopped parsley and mash well. Serve onto your plates then top with coq au vin
